Peskandritsa stew

At Shadow the fishermen take out their fish and their shells (lobsters, crayfish). Nowadays pelagic fish and lobster crayfish may have had a great value in those years, but the problem was not the gastronomic experience, but the satiety of the large family.

And while in other places, in order to "puff" the seafood, they marry it with pasta (spaghetti, barley, cut macaroni, noodles), in Skiathos they mix seafood with vegetables and a unique gastronomic marriage is created.

Recipe for angler stew

Saute the onions and garlic cloves in a pan, and then add the tomato cubes and let them melt after adding the allspice, the oregano, the bay leaf and the rosemary, and at the end add a little vinegar.

Put the pieces of peskandritsa - which in the meantime have tightened their meat dipped in water and lemon - together with the onions in a pan and cook them in the oven for an hour, after pouring a glass of wine.

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Skiathos

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Peskandritsa stew

GASTRONOMIC COMMUNITY OF SKIATHOS

The professionals of the wider area of gastronomy of Skiathos (agricultural sector - processing - catering - hospitality), with the support of the Municipality of Skiathos, collaborate and created the Gastronomic Community of Skiathos. Their goal is to record and highlight the gastronomic wealth, as well as the quality gastronomic offer of Skiathos.

The Gastronomic Community of Skiathos is an open system in which those who are interested and meet the conditions arising from the regulations of the Gastronomy and Wine Tourism program can join. The ultimate goal of the action is to make Skiathos a tourist destination, where gastronomy will play a leading role in shaping the identity and cultural identity of the place.

The Gastronomic Communities program has the honor of being under the auspices of the Hellenic Tourism Organization.